Saturday, April 30, 2011

Tomato Soup


Tomato - 5 nos
Onion - 1 no
Garlic cloves - 3 nos
Bayleaves - 1 no
Black peppercorns - 4-5 nos
Basil leaves - 3-4 nos
Refind flour - 2 tblsps
Bread - 2 slices
Olive oil - 2 tblsps
Sugar - 1 tsp
Salt to taste
Fresh cream for garnish


1. Cut onion in to slices and finely chop the garlic.
2. Heat oil in a pan. Add black pepper and bay leaves. Saute it for a minute.
3. Add sliced onion and chopped garlic to it. After a minute add 2 tblsps of refined flour and mix well.
4. After 2 minutes add roughly chopped tomatos and add 2 cups of hot water.
5. Add basil leaves and salt as per taste. Cover and let it simmer for 10-15 minutes on a low flame.
6. After the tomatoes get cooked, strain the water from it and puree the strained mixture.
7. In a pan add the strained water. Strain the puree made in mixer and add to the water.
8. Add 1 tsp sugar and adjust the seasoning. Let the soup simmer for 5 minutes on low flame
9. Cut the bread slice into crutons. Toss these crutons in another pan on 1 tsp of olive oil.
10. Place these crutons in a serving soup bowl. Pour the tomato soup, garnish it with cream and basil. Serve hot.

No comments:

Post a Comment